Spinach And Egg Soup

Soak the mung bean vermicelli in cold water for 1-2 hours.

Spread the egg skin: first, beat the eggs in a bowl and pour a little oil, then beat into egg liquid, use a medium non-stick pan, turn on medium-low heat and pour in a little oil, wipe the bottom of the pan with kitchen paper, use less oil. Pour in the egg liquid, and turn the wrist to make the egg liquid flow into a circle, if there is a leak, it doesn’t matter, you can pour a little egg liquid to make up! Note: When pouring the egg liquid, the pot should be off the heat. Do not pour too much egg liquid, otherwise, the egg skin will be very thick. When you see that the egg skin on the edge of the pot is slightly rolled up, you can use a spatula to turn the egg skin over. The egg skin will be more fragrant when it is light golden yellow.

First, prepare a large bowl, put the baby spinach in the bowl for later use, use a small soup pot, pour in the chicken stock, turn on the fire, add the mung bean vermicelli, and season the egg skin with salt and white pepper, and put the soup on the boil. Pour into a large bowl with spinach.

Use a flat-bottomed non-stick pan. After heating, dip a little cooking oil on kitchen paper and pour the egg mixture away from the heat. Turn your wrist to make the egg mixture flow into a circular shape. Fill up the liquid! Enjoy!